Description
A cozy, hearty beef stew made effortlessly in a slow cooker, perfect for chilly nights.
Ingredients
Scale
- 2 to 2.5 pounds beef chuck roast, cut into bite size chunks
- Salt and pepper
- 2 to 3 tablespoons flour (optional)
- 1 tablespoon oil for searing (if you sear)
- 1 large onion, chopped
- 3 to 4 carrots, peeled and sliced
- 2 to 3 ribs celery, sliced
- 1.5 pounds potatoes, cut into chunks
- 3 to 4 cloves garlic, minced
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme (or a few sprigs fresh)
- 1 to 2 bay leaves
- 1 cup frozen peas (stir in at the end)
Instructions
- Season the beef well with salt and pepper. If you want a thicker stew, toss the beef with flour before it goes into the slow cooker.
- Add onion, carrots, celery, potatoes, and garlic.
- Whisk broth with tomato paste and Worcestershire, then pour it over everything.
- Add thyme and bay leaves.
- Cook on low for 480 to 540 minutes or high for 240 to 300 minutes, until the beef is tender.
- Stir in peas during the last 10 minutes and taste for salt and pepper.
Notes
Searing the meat is optional but adds rich flavor. Adjust seasoning before serving to taste.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 100mg